-or swordfish fillet salt, pepper pepper 4 tbsp. tbsp. tbsp. caviar or lumpfish roe
Chill the fish fillet for one night or freeze it slightly. Cut into small cubes, season with salt, season with pepper. Blend in a hand mixer on low speed, finally add egg white and whipped cream and mix briefly. Cover and refrigerate for 120 minutes. Clean carrots, remove peel, slice lengthwise or cut into very thin slices. Lightly boil in salted water for half a minute. Rinse in ice-cold water, then drain well. Brush the inside of four small gratin dishes (about 250 ml) with oil, spread the walls and bottom with the carrot slices, gently folding the slices over each other. Pour in the fish mixture, smoothing it out. Melt butter, cut out pieces of aluminum foil corresponding to the surface of the ramekins, brush one side with butter and place the buttered side over the fish sauce. Place in a roasting pan, pour water until it is about a finger’s breadth below the tops of the ramekins and cook in a heated oven at 180 degrees for about 20 minutes. Meanwhile, cook Bearnaise sauce according to package directions, stir in tarragon. Pour onto four warmed plates, turn out the small terrines and place next to them, garnish with caviar or lumpfish roe. Dish: 4 servings
crispy toast and dry Riesling wine
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